Today we’re sharing a summer favorite. This recipe is brought to you by my father-in-law John. His tip is to chop everything into tiny little pieces and to let the ingredients sit a couple hours or over night for best flavor.
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Pico De Gallo
8 Roma tomatoes, diced
1 Vidalia onion, minced
2 green onions, chopped
1 tbsp of fresh cilantro, chopped
1 jalapeño pepper, seeded and minced
Juice from 1 lime
1 clove of garlic, minced
Salt and pepper to taste
1. Prepare and mix all ingredients except tortilla chips.
2. Let marinate for a few hours.
3. Serve with tortilla chips.
This recipe is brought to you by John Hanes